Creamy mushroom barley soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1½ | teaspoon | Beef Bouillon Granules |
| ¼ | cup | Barley Uncooked |
| 1 | teaspoon | Olive Oil |
| ½ | cup | Chopped Onion |
| 2 | cloves | Minced Garlic |
| 5 | cups | Sliced Mushrooms |
| 2 | tablespoons | Dry Vermouth |
| 1 | cup | Evaporated Skim Milk |
| ¼ | cup | Sliced Green Onions |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
Directions
Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove ½ C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside.
Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat.
in Processor, Add ½ C. Drained Barley, ½ C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm.